Billingsgate Market · Est. 2016 · London
This Week's Catch
Every fish personally selected at 4am. Delivered fresh to your door by afternoon on Saturday. Order by Wednesday midnight.
Collection 01
The Market Essentials
Dependable, versatile, exceptional quality — the weekly staples every household deserves.
Turkish · Day-boat
Sea Bass
Scored and grilled whole — the skin crisps in minutes and the flesh stays beautifully moist.
A Mediterranean classic and our most-ordered fish, for good reason.
Delicate, sweet white flesh; firm yet flaky.
Scored and grilled or roasted whole; fillets pan-fried skin-down.
Lemon, fennel, dill and a crisp white.
Scottish · Organic
Salmon Fillet
Pin-boned to order. Ask for a centre cut — the thickest, most even piece for perfect cooking.
Organically raised in Scottish lochs, rich and buttery.
Silky, oil-rich, melts in the mouth.
Roast, sear, hot-smoke, or cure for gravadlax.
Dill, capers, horseradish, new potatoes.
Mediterranean · Wild
Sea Bream
Bake it whole with lemon and herbs — the skin turns golden and the flesh practically falls off the bone.
A whole-fish showstopper, loved across the Med and Turkey (çipura).
Sweet, clean, moist white flesh.
Baked whole with lemon and herbs, or over charcoal.
Olive oil, oregano, roasted tomatoes.
Atlantic · Wild
Prawns
Shell-on for maximum flavour. Toss in butter, garlic and chilli — done in under 4 minutes.
Plump, shell-on and full of natural sweetness.
Sweet, juicy, with a firm bite.
Butter-garlic-chilli sauté, barbecued, or into a curry.
Garlic, chilli, parsley, white wine.
North Sea · Line-caught
Cod Fillet
Thick pearlescent loins. If it flakes before you cook it, it isn't fresh — mine never does.
Thick, pearlescent loins — the gold standard for fish and chips.
Mild, sweet, with large generous flakes.
Battered and fried, roasted, or baked under a crust.
Peas, tartare, parsley sauce.
Scottish · Rope-grown
Mussels
Steam with white wine and shallots for 3 minutes. The broth left behind is worth the whole dish.
Rope-grown for clean shells and plump, sweet meat.
Sweet, briny, tender.
Steamed marinière in 3–4 minutes with wine, garlic and shallots.
White wine, cream, crusty bread, fries.
Native · Hand-picked
Oysters
The purest taste of the sea — just open and slurp with shallot vinegar and lemon.
The purest taste of the sea, opened to order.
Briny, creamy, mineral.
Raw on ice, or grilled with garlic butter.
Shallot vinegar, lemon, Champagne or stout.
Scottish · Hand-dived
Scallops
Sear in a hot pan for 90 seconds each side with brown butter. The sweetest shellfish in the sea.
Hand-dived, never dredged — pristine and sustainable.
Sweet, delicate, buttery.
Seared 90 seconds a side in foaming butter.
Brown butter, pea purée, black pudding, lemon.
Atlantic · Fresh
Squid
Flash-fried in rings or stuffed and braised whole. One of the most versatile fish in the sea.
Quick and versatile — one of the kitchen's best friends.
Mild and sweet; tender when cooked fast or slow (never in between).
Flash-fried as calamari, or braised low and slow.
Lemon, aioli, chilli, ink pasta.
Cornish · Hand-picked
Dressed Crab
Brown and white crab meat dressed in the shell. Ready to eat with crusty bread.
Cornish crab, hand-picked and dressed in its shell, ready to eat.
Sweet white meat, rich brown meat.
Chilled with bread, or folded through pasta.
Mayonnaise, lemon, brown bread, chilli.
Turkish · Day-boat
Sea Bass Fillet
Score and pan-fry skin side down for 3 minutes — crispy skin guaranteed.
The same prized bass, filleted and pin-boned for a quick supper.
Sweet, delicate, and crisps beautifully.
Pan-fried skin-down for 3 minutes.
Salsa verde, brown shrimp, lemon butter.
Native · Live
Lobster
Split and grill with garlic butter or steam whole. The king of the sea.
The king of the sea, native and at its sweetest.
Firm, rich, sweet.
Split and grilled with garlic butter, or steamed whole.
Garlic butter, tarragon, lemon, Champagne.
Hand-picked at Billingsgate
Rare Finds
The fish you won't find on a supermarket counter. Seasonal, wild-caught and prized on Turkish tables — selected by us before dawn and delivered fresh to your door.
Black Sea · Wild-caught
Turkish AnchoviesHamsi
The soul of the Black Sea — the little fish that built a cuisine. Best floured and fried until crisp.
The heart of the Black Sea; on Turkey's north coast, hamsi is less a fish than a way of life.
Small, oil-rich, intensely savoury.
Floured and flash-fried whole (hamsi tava), or baked into rice (hamsi pilav).
Lemon, rocket, raki.
Best in the cold winter months.
Bosphorus · Wild
Atlantic BonitoPalamut
Autumn's prize. When the palamut run, every Bosphorus grill smells of it — rich, meaty, unforgettable.
When the palamut run down the Bosphorus in autumn, Istanbul celebrates.
Rich, meaty and dark — a relative of tuna.
Grilled over charcoal, or salt-cured as lakerda.
Red onion, sumac, lemon, rocket.
Autumn.
Bosphorus · Line-caught
BluefishLüfer
The Bosphorus legend — firm, sweet flesh and a true Istanbul delicacy. Back in season soon.
The most romanticised fish in Istanbul; lüfer season is an event in itself.
Firm, sweet and oil-rich.
Grilled or pan-fried whole.
Lemon, rocket, raki.
Autumn into winter (currently out of season).
Black Sea · Line-caught
TurbotKalkan
The most prized fish on a Turkish table — reserved for celebrations and special guests.
The aristocrat of flatfish, reserved for special occasions on Turkish tables.
Firm, meaty, luxuriously sweet white flesh.
Grilled in steaks, or roasted on the bone.
Brown butter, capers, lemon.
Winter to spring.
Aegean · Wild
Horse MackerelIstavrit
The fish every Turkish family grows up eating. Flour-dusted and pan-fried whole until crispy.
The everyday fish every Turkish family grows up eating.
Oily, savoury, full-flavoured.
Flour-dusted and pan-fried whole, or grilled.
Lemon, onion, a sharp parsley salad.
Autumn and winter.
Atlantic · Wild
MackerelUskumru
The star of Istanbul's legendary balık ekmek — the fish sandwich of the ferry docks.
The fish behind Istanbul's iconic balık ekmek, the ferry-dock fish sandwich.
Rich, oily, robust.
Grilled or barbecued; or stuffed (uskumru dolma).
Lemon, onion, sumac, bread.
Best in the cooler months.
Aegean · Wild
SardinesSardalya
Silver, oily and full of flavour — grilled over charcoal and squeezed with lemon, summer on a plate.
Summer on a plate: humble, oily and bursting with flavour.
Rich, oily, intense.
Grilled over charcoal, or wrapped in vine leaves.
Lemon, sea salt, charred bread.
Summer.
Simple & Fresh
How It Works
From the early-morning market to your kitchen — four straightforward steps, no guesswork.
Choose Your Fish
Browse the catch and pick your fish, cut and weight — from a single fillet to a family bundle.
We Source Fresh
Each morning we hand-select your order at Billingsgate Market, choosing only the best of the day.
We Prepare It
Scaled, gutted, filleted or left whole — prepared by hand exactly how you like it, ready to cook.
We Deliver
Packed cold and delivered fresh to your door on our trusted weekly delivery round.
The Difference
Why House O Fish
Not a supermarket counter. A proper fishmonger, sourcing the way it should be done.
Genuinely Fresh
Most fish reaches you within a day of leaving the water — never sitting on a shelf for days.
Billingsgate Sourcing
Hand-picked before dawn at London's historic fish market, by people who know what to look for.
Trusted Weekly Delivery
A reliable delivery round our regulars plan their week around — cold-packed and on time.
Hand-Prepared
Filleted, pin-boned, scaled or left whole — prepared by hand to your liking, not machine-cut.
Quality Control
Every fish is checked by eye and by hand. If it isn't good enough for our table, it isn't sold.
Rare & Seasonal
Turkish favourites and seasonal catches you simply won't find on a supermarket shelf.
Our Freshness Promise
Because we source genuine fresh market fish each week, exact availability, sizes and weights can vary slightly with the day's catch. We'll always select the best fish available and prepare it with care — and if anything you've ordered isn't up to standard, we'll make it right.
— The House O Fish team
Not Sure What To Pick?
Need Help Choosing?
A quick steer, whether you're cooking a midweek supper or something special.
Mild & Easy
Gentle, crowd-pleasing flavours that are hard to get wrong.
Try: Sea Bass · Salmon · Cod Fillet
Family Favourites
Generous bundles and big-batch fish to feed everyone.
Try: Sea Bream Bundle · Prawns · Mussels
For The Grill
Whole fish and oily catches built for charcoal and a squeeze of lemon.
Try: Sardines · Mackerel · Sea Bream
Premium Treats
Showstoppers for a celebration or a proper treat.
Try: Lobster · Oysters · Turbot · Scallops
Good To Know
Frequently Asked
We deliver on our regular weekly round. You'll be given your delivery day at checkout, and your fish is cold-packed so it arrives in perfect condition. Join our WhatsApp group for the week's drop and cut-off times.
Yes. Most fish can be scaled, gutted, filleted or pin-boned — or left whole. Add a note with your order or message us on WhatsApp and we'll prepare it exactly how you'd like.
Absolutely. Our fish arrives fresh, so it freezes beautifully. For the best results, freeze it on the day it arrives and use within a couple of months. Defrost slowly in the fridge before cooking.
Because it's real, fresh market fish — not a uniform factory product. Sizes and weights shift slightly with the day's catch. We always pick the best available and get as close to your chosen weight as nature allows.
20% off, just for our WhatsApp group
Join our House O Fish WhatsApp group for weekly fresh fish drops, early access and your exclusive 20% member discount code. The code is shared with the group only — never posted publicly.
Join the WhatsApp group20% OFF
Members’ code
Your discount code is posted inside the WhatsApp group. Join to get it, then enter it in your cart or at checkout. One use per customer.
We're Here To Help
Ask Us Anything
A question about a fish, your delivery, a special request or catering? Send us a message and we'll get back to you. Prefer to chat? Message us on WhatsApp.
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